This is truly the zingiest, most delicious and moreish lemon drizzle cake you'll ever make. The light and zesty lemon sponge is glazed with a crunchy lemon drizzle icing, made with a simple sugar and lemon juice mixture. There are endless recipes for a lemon drizzle cake and endless variations. This is an easy & quick to make. This cake is made with "all-in-one" method in a mixer. If you don't have a mixer, then you can do it just by hand.
Ingredients:
For the cake:
- 175g butter, softened
- 175g castor sugar
- 115g self raising flour
- 75g ground almond
- ½ tsp baking powder
- 3 large eggs, room temperature
- 2 large unwaxed lemons zest
For the syrup:
- 115 g granulated sugar
- juice of 2 large lemons
Method:
Preheat oven to 180ºC/160ºC for fan assist oven.
Lightly greased and line a 2lb loaf pan with baking paper. Put to one side.
Using a stand mixer or a hand held mixer. Sift flour and baking powder into the mixing bowl. Add in the remaining cake ingredients.
Mix in a low speed to mix all the ingredients for about 2 minutes. Then increase the speed to high and beat until all the cake ingredients are well mixed and you have a thick, smooth batter.
Pour the batter into the prepared cake tin. Place in the centre of the preheated oven and bake for 45-50 minutes or until, when a skewer inserted in the centre comes out clean and dry. Place the hot cake, still in its tin, on a cooling rack.
Make the syrup by quickly mixing together the sugar and the lemon juice until the sugar is dissolved.
Using a skewer, prick the cake all over and then slowly spoon the syrup over a little at a time. Always allow the syrup to soak in before adding any more.
Let the cake cook completely in the tin. Once cold, lift the cake out and slice ready to serve.
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